“Caponata” is a broad time period for blended vegetable dishes, and this one is especially near our hearts because it’s a household recipe which comes from Eva’s mom, Mamma Rosa! It’s very straightforward to make, with an irresistible candy and bitter style. That is all the time a favourite of friends who be a part of us in Calabria, and Mamma Rosa can by no means make sufficient to fulfill the demand!
Usually, Mamma Rosa consists of contemporary Calabrian peppers into her caponata for a spicy kick. The spherical, tomato-shaped peppers she makes use of are troublesome to search out exterior of Calabria. You may skip them and the dish will likely be simply nearly as good, albeit milder, or you possibly can substitute them with one or two jalapeño peppers or any contemporary chili of your selection.
Watch the Pasta Grammar video:
CAPONATA DI MAMMA ROSA RECIPE
For this recipe, you’ll need:
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Additional-virgin olive oil
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1 giant russet potato, peeled and cubed
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1 giant bell pepper, sliced
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1 or 2 contemporary jalapeño peppers, sliced, or to style (elective, see above)
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½ giant eggplant or 1 small eggplant, cubed
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2 zucchini, cubed
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Salt
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½ cup white or purple wine vinegar, or to style (attempt to discover a sturdy vinegar, you need loads of acidity)
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Plain dry breadcrumbs, to style
Pour sufficient extra-virgin olive oil into a big pan to generously coat the underside and warmth over medium warmth. When the oil is scorching, add the potato, bell pepper and jalapeños, and sauté for five minutes.
Subsequent, add within the eggplant and zucchini. Generously salt the greens and proceed to sauté them till the potatoes are tender and golden brown.
Pour within the vinegar, improve the warmth and convey to a brisk simmer for about 30 seconds. Stir within the breadcrumbs.
For finest outcomes, let the dish cool to room temperature earlier than serving.
